179 / 256
MAKASQDTN DE FRAISE8.
179
95 per cent. Filter. (Oneounce oftincture of Spanisli saf
fron may do well)
275. Lovage.
8 gallons of Holland gin are mixed
■with one gallon of
syrup, a tincture made of 4 Ihs. of finely cut celery roots;
macerate for 24 hours with one gallon of alcohol, 95 per
cent, (see Ho. 5); strain, and press the alcohol very well
out, and dissolve 6 drachms of oil of cinnamon and 2
' drachms of oil of
caraw.iy-seed; filter. (See Ho. 3.)
276. Macaroni.
4 lbs. of bitter almonds.
8 ounces of cinnamdn.
8 do. nutmegs.
Ground; macerate for 24 hours -with 3 gallons of alco
hol, 95 i^er cent., and 3a gallons of water (see Ho. 5). Distil
from off the water 3 gallons of flavored spirit, and add 24
lbs. of sugar, dissolved in 3A gallons of water. Filter. (See
Ho. 3.>
277. Marasquin de Goings.
48 quinces grated.
1 ounce of peach kernels broken.
Macerate for 24 hours in 3i gallons of alcohol, 95 per
cent., and 3a gallons of water. Distil over 3 gallons of
flavored alcohol, and add 7 gallons of the whitest plain
syrup. (See Ho. 7.)
278. Marasquin de Fraises,
10 lbs. of strawberries made to a pulp; macerate for
24 hours with 3^ gallons of alcohol, 95 per cent., and 3j